Toss the pita bread with 1 tsp. olive oil and a pinch of salt/pepper. Place in a single layer on a baking sheet and toast for 2-3 minutes until slightly crisp. Remove from oven and set aside to cool slightly.
While the pita is toasting, heat a non-stick pan over medium heat. Add the hazelnuts and lightly toast, making sure not to brown. Remove from heat.
Toss together the shredded kale, sliced apples, halved grapes, sliced cucumbers, toasted hazelnuts and pita bread.
Whisk together the mustard, garlic cloves and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper.